Effect of Calcium Hydroxide on Physicochemical and In Vitro Digestibility Properties of Tartary Buckwheat Starch-Rutin Complex Prepared by Pre-Gelatinization and Co-Gelatinization Methods
This study examined the effect of calcium hydroxide (Ca(OH)<sub>2</sub>, 0.6%, <i>w</i>/<i>w</i>) on structural, physicochemical and in vitro digestibility properties of the complexed system of Tartary buckwheat starch (TBS) and rutin (10%, <i>w</i>/&l...
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| Format: | Article |
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MDPI AG
2023-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/5/951 |
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| author | Xinxin Ding Xiaoping Li Qiling Cai Zhen Ma Tian Ren Xinzhong Hu |
| author_facet | Xinxin Ding Xiaoping Li Qiling Cai Zhen Ma Tian Ren Xinzhong Hu |
| author_sort | Xinxin Ding |
| collection | DOAJ |
| description | This study examined the effect of calcium hydroxide (Ca(OH)<sub>2</sub>, 0.6%, <i>w</i>/<i>w</i>) on structural, physicochemical and in vitro digestibility properties of the complexed system of Tartary buckwheat starch (TBS) and rutin (10%, <i>w</i>/<i>w</i>). The pre-gelatinization and co-gelatinization methods were also compared. SEM results showed that the presence of Ca(OH)<sub>2</sub> promoted the connection and further strengthened the pore wall of the three-dimensional network structure of the gelatinized and retrograded TBS-rutin complex, indicating the complex possessed a more stable structure with the presence of Ca(OH)<sub>2</sub>, which were also confirmed by the results of textural analysis and TGA. Additionally, Ca(OH)<sub>2</sub> reduced relative crystallinity (RC), degree of order (DO) and enthalpy, inhibiting their increase during storage, thereby retarding the regeneration of the TBS-rutin complex. A higher storage modulus (G′) value was observed in the complexes when Ca(OH)<sub>2</sub> was added. Results of in vitro digestion revealed that Ca(OH)<sub>2</sub> retarded the hydrolysis of the complex, resulting in an increase in values in slow-digestible starch and resistant starch (RS). Compared with pre-gelatinization, the complex process prepared with the co-gelatinization method presented lower RC, DO, enthalpy, and higher RS. The present work indicates the potential beneficial effect of Ca(OH)<sub>2</sub> during the preparation of starch-polyphenol complex and would be helpful to reveal the mechanism of Ca(OH)<sub>2</sub> on improving the quality of rutin riched Tartary buckwheat products. |
| first_indexed | 2024-03-11T07:25:41Z |
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| id | doaj.art-97fe266685d54f0692137ac967b6947f |
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| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T07:25:41Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-97fe266685d54f0692137ac967b6947f2023-11-17T07:40:09ZengMDPI AGFoods2304-81582023-02-0112595110.3390/foods12050951Effect of Calcium Hydroxide on Physicochemical and In Vitro Digestibility Properties of Tartary Buckwheat Starch-Rutin Complex Prepared by Pre-Gelatinization and Co-Gelatinization MethodsXinxin Ding0Xiaoping Li1Qiling Cai2Zhen Ma3Tian Ren4Xinzhong Hu5College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, ChinaCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, ChinaCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, ChinaCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, ChinaCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, ChinaCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, ChinaThis study examined the effect of calcium hydroxide (Ca(OH)<sub>2</sub>, 0.6%, <i>w</i>/<i>w</i>) on structural, physicochemical and in vitro digestibility properties of the complexed system of Tartary buckwheat starch (TBS) and rutin (10%, <i>w</i>/<i>w</i>). The pre-gelatinization and co-gelatinization methods were also compared. SEM results showed that the presence of Ca(OH)<sub>2</sub> promoted the connection and further strengthened the pore wall of the three-dimensional network structure of the gelatinized and retrograded TBS-rutin complex, indicating the complex possessed a more stable structure with the presence of Ca(OH)<sub>2</sub>, which were also confirmed by the results of textural analysis and TGA. Additionally, Ca(OH)<sub>2</sub> reduced relative crystallinity (RC), degree of order (DO) and enthalpy, inhibiting their increase during storage, thereby retarding the regeneration of the TBS-rutin complex. A higher storage modulus (G′) value was observed in the complexes when Ca(OH)<sub>2</sub> was added. Results of in vitro digestion revealed that Ca(OH)<sub>2</sub> retarded the hydrolysis of the complex, resulting in an increase in values in slow-digestible starch and resistant starch (RS). Compared with pre-gelatinization, the complex process prepared with the co-gelatinization method presented lower RC, DO, enthalpy, and higher RS. The present work indicates the potential beneficial effect of Ca(OH)<sub>2</sub> during the preparation of starch-polyphenol complex and would be helpful to reveal the mechanism of Ca(OH)<sub>2</sub> on improving the quality of rutin riched Tartary buckwheat products.https://www.mdpi.com/2304-8158/12/5/951Tartary buckwheatstarch-rutin complexcalcium hydroxidepre-gelatinizationco-gelatinizationphysicochemical properties |
| spellingShingle | Xinxin Ding Xiaoping Li Qiling Cai Zhen Ma Tian Ren Xinzhong Hu Effect of Calcium Hydroxide on Physicochemical and In Vitro Digestibility Properties of Tartary Buckwheat Starch-Rutin Complex Prepared by Pre-Gelatinization and Co-Gelatinization Methods Foods Tartary buckwheat starch-rutin complex calcium hydroxide pre-gelatinization co-gelatinization physicochemical properties |
| title | Effect of Calcium Hydroxide on Physicochemical and In Vitro Digestibility Properties of Tartary Buckwheat Starch-Rutin Complex Prepared by Pre-Gelatinization and Co-Gelatinization Methods |
| title_full | Effect of Calcium Hydroxide on Physicochemical and In Vitro Digestibility Properties of Tartary Buckwheat Starch-Rutin Complex Prepared by Pre-Gelatinization and Co-Gelatinization Methods |
| title_fullStr | Effect of Calcium Hydroxide on Physicochemical and In Vitro Digestibility Properties of Tartary Buckwheat Starch-Rutin Complex Prepared by Pre-Gelatinization and Co-Gelatinization Methods |
| title_full_unstemmed | Effect of Calcium Hydroxide on Physicochemical and In Vitro Digestibility Properties of Tartary Buckwheat Starch-Rutin Complex Prepared by Pre-Gelatinization and Co-Gelatinization Methods |
| title_short | Effect of Calcium Hydroxide on Physicochemical and In Vitro Digestibility Properties of Tartary Buckwheat Starch-Rutin Complex Prepared by Pre-Gelatinization and Co-Gelatinization Methods |
| title_sort | effect of calcium hydroxide on physicochemical and in vitro digestibility properties of tartary buckwheat starch rutin complex prepared by pre gelatinization and co gelatinization methods |
| topic | Tartary buckwheat starch-rutin complex calcium hydroxide pre-gelatinization co-gelatinization physicochemical properties |
| url | https://www.mdpi.com/2304-8158/12/5/951 |
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